Propriedades floculantes em água artificial do ácido γ-poliglutâmico produzido por Bacillus subtilis em substrato de soja fermentada (natto) | Zendy

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Propriedades floculantes em água artificial do ácido γ-poliglutâmico produzido por Bacillus subtilis em substrato de soja fermentada (natto)

Author(s) -

Ana Rosa Aon Cardoso Fernandes,

Erik de Lima Andrade,

V. Campos

Publication year - 2020

Publication title -

brazilian journal of development

Language(s) - Portuguese

Resource type - Journals

ISSN - 2525-8761

DOI - 10.34117/bjdv6n3-365

Subject(s) - chemistry

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